Asparagus never tasted so good! Simply seasoned with butter and green onions, the roasted spears have a fresh flavor and keep their bright color, too. You might want to make extra. -Jody Fisher Stewartstown, Pennsylvania
- 2 pounds fresh asparagus, trimmed
- 1/2 cup butter, melted
- 2 to 4 green onions, chopped
- 1/2 teaspoon salt
- Preheat oven to 425°. Place asparagus in a shallow baking dish coated with cooking spray. Combine the butter and green onions; spoon over asparagus. Sprinkle with salt. Bake, uncovered, 10-15 minutes or until lightly browned. Yield: 6 servings.
Originally published as Roasted Asparagus in Taste of Home October/November 2004, p36
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